Oatmeal Spice Cake

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Oatmeal Spice Cake

Source: What's Cookin' in the Benton Sister's Kitchen

 

1 1/2 cups whole wheat pastry flour

1 cup oatmeal (instant, quick cooking)

1 1/2 cups Sucanot

1 Tbsp. Ener-G baking powder (use less if using another brand)

1 tsp. coriander

1/2 tsp. cardamom

1/2 tsp. salt

1 1/4 cups nut milk (rich coconut milk)

2 Tbsp. mild molasses

2 tsp. vanilla

 

Preheat overn to 400 degrees. Prepare by spraying with a nonstick coating, one 10" cake pan. Heat milk to almost boiling and pour over quick oats; leave to soak. Then add wet ingredients. Measure dry ingredients in a separate bowl. When oven is hot and pan is sprayed, mix all wet ingredients into dry and pour ainto cake pan quickly. Bake at 400 degrees F. for 8 minutes; lower temperature to 350 degrees for 22 - 25 minutes or until wooden pick comes out clean. When cool, frost with frosting for Oatmeal Spice Cake.

 

Frosting:

 

1 cup water

1 cup cashews (raw)

3/4 cup honey (white), whipped [OR alternative liquid sweetener of choice]

2 tsp. butter flavoring (Bickfords)

1/8 tsp. salt

3 Tbsp. cornstarch

1/2 cup nuts, walnuts, or pecans

3 cups sweetened coconut flakes

 

Blend first 3 together in blender until creamy smooth. Add remaining ingredients except nuts and coconut. Heat on stove until it thickens. Add coconut. Cool in refrigerator. Add nuts and spread over cake or spread over cake, then sprinkle on nuts.

 

*Rince sugar coconut in strainer with boiling water to get rid of sugar. Let set and drain while you go on with rest of recipe.

 

Note: You can buy unsweetened coconut at a health food store but Benton Sister's haven't been able to find it flaked the way they like.

 

 

"He will cover you with His feathers, and under His wings you will find refuge." Psalm 91:4 NIV

 

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